Our wonderful CSA farmers gave us a bag full of green jalapeños. Last night, we made a big batch of escabeche, which used about 2 pounds of them, but we still have a good three pounds left. Any ideas on how to use them or preserve them? My last-ditch effort was going to be to roast and freeze them for later use, but if anyone has a more creative suggestion, I'm all ears.
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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